Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Thursday, September 1, 2016

Vegetable Kadai


  1. Cauliflower (cut into small floret)-2 cup
  2. Carrot (peeled and cubed)-1 cup
  3. Beans/Barbati (cut into 1 inch long) -1 cup 
  4. Capsicum (cut into cube)-1 cup 
  5. Onion (peeled and cubed)-1 cup
  6. Tomate (finely chopped)-2 
  7. Green chili-2 pieces
  8. Coriander leaf-1/2 cup (optional)
  9. Red chili powder-1/2 ts or your choice
  10. Turmeric powder-1 ts
  11. Cumin powder-1/2 ts
  12. Coriander powder-1/2ts
  13. Ginger paste-1/2 ts
  14. Garlic paste-1/2 ts
  15. Garam masala powder-1/2 ts
  16. Oil-1/3 cup
  17. Cashew nut- 10 pcs (for garnish)
  18. Salt- According to taste


  1. Make paste of the tomato in a blender and keep aside.
  2. Wash vegetables and boil until tender (add some salt). Remove from pan and keep aside.
  3. Heat oil in the pan. Add onion,capsicum and stir. When onion and capsicum become soft add tomato paste and all other ingredients except vegetables and coriander leaves. Stir and add 1/4 cup water. Cook until oil is separated.
  4. Add vegetables, cover it with lid and cook in medium heat for 5 minutes.
  5. Now add coriander leaves and cook in low heat for another 2 minutes.
  6. Turn off the heat and transfer the kadai vegetable to a serving platter. Enjoy with roti, parata or luchi.


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